Description: recipe By: The Blue Elephant
2 Cups sliced Norfolk Grown Shiitake Mushrooms
1 Cup cleaned and sliced (small) Leeks
1 Cup Pine Nuts
½ Cup Dill Vinaigrette
4 Cups Garden Greens (Luttuce)
In fry pan combine Shiitake mushrooms, pine nuts and leeks. Add dressing and cook until leeks turn bright green. Serve over a bed of lettuce.
(Makes 4 Cups)
1 Cup Olive Oil
2 Cups Canola Oil (Vegetable Oil)
¾ Cup Red Wine Vinegar
¼ Cup Lemon Juice
1 Tbsp. Dried Dill (or 2 Tbsp. Fresh)
1 tsp. Diced Garlic
Whisk all ingredients together.